Makes 12 Cookies 

Ingredients

• 1 cup of gluten free plain flour
• 1/3 cup buckwheat flour
• 1/2 tsp of baking soda
• 1/2 cup of brown sugar
• 55g of organic butter
• 2 tbsp of organic manuka honey
• 1 tbsp vanilla extract
• If needed add 1-2 tbsp almond milk
• Pinch of Salt
• 2 level scoops of Gutright 

Method

1. Preheat your oven to 180C/355F.
2. Line 2-3 baking sheets with baking paper and set aside.
3. In a food processor, add your gutright, and flours, baking soda, salt, sugar and butter and pulse until the mixture resembles a coarse meal.
4. Add in your honey and vanilla and pulse until your mix starts to form a dough.
5. If needed, add your milk 1 tbsp at a time until your mix starts to come together.
6. Take your mix out of your food processor and knead until combined before flattening your dough into a disc shape, wrapping in cling wrap and chilling in the fridge for half an hour to an hour.
7. Once your dough has chilled, spoon your mixture  onto your prepared baking sheets, leaving about 1cm/1/3" space between each one.
8. Bake in your preheated oven for 5-10 minutes or until lightly golden. If you want crunchy cookies, bake them between 8-10 minutes turning the heat down slightly at the end half of the baking time if your cookies are browning too quickly. For chewier, softer cookies bake for ~5 minutes.
9. Leave to cool completely before serving or storing in an airtight container.
10. These cookies are best eaten on the day they're made (as they do soften slightly), however, they will keep in an airtight container for up to a week at room temperature.